In a saucepan, melt the butter over medium heat. Stir in the flour and cook 2 minutes to cook away the raw taste of the flour.
Add the milk all at once. Stir well, and continue heating until mixture comes to a boil. It will thicken as it heats.
Season to taste with salt and white pepper.
To make Veloute Sauce: Substitute the chicken stock for the milk.
To make Cheese Sauce: Stir in shredded cheese of choice into the cooked Basic White Sauce and stir until melted.
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|Serving Size: 1 cup (870g)|
|Recipe Makes: 2|
|Calories from Fat: 479 (63%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 154.2mg||47 %|
|Sodium 1424.6mg||49 %|
|Potassium 1059.5mg||28 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 40g|
|Protein 30.3g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 763
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